Nutrition

Ingredients

• CHICKEN:
• 1 tablespoon butter
• 1 small onion, chopped
• 1 pound ground chicken
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 bay leaf
• 1 cup frozen peas
• RICE:
• 1 cup uncooked basmati rice
• 1-3/4 cups boiling water
• 2 tablespoons canola oil or butter
• 1 teaspoon salt

Instructions

1. 1 In a large skillet, heat butter over medium heat. Add chicken and onion, cook until no longer pink, 6-8 minutes, breaking into crumbles. Transfer to a 4-qt. slow cooker. Add tomato sauce, water, salt, garlic powder, cumin, chili powder, turmeric, garam masala, ginger, cinnamon and bay leaf; stir to combine. Cook on low 4-5 hours. Add peas, cook 30 minutes longer. Discard bay leaf.
2. 2 Meanwhile, preheat oven to 375°. Grease a 2-qt. baking dish. Add rice, water, salt and oil; stir to combine. Cover tightly with foil. Bake until water is absorbed, 25-30 minutes. Fluff with a fork.
3. 3 Serve chicken over cooked rice.

Original Source

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